Best 3 Trout Fillets With Mint Pipián Recipes
Embark on a culinary journey with our delectable Trout Fillets with Mint Pipin, a symphony of flavors that will tantalize your taste buds. This dish, hailing from the vibrant region of Alsace, France, seamlessly blends the delicate flavors of trout with the refreshing essence of mint, creating a harmonious balance that is both elegant and satisfying. Accompanying this main course are two additional recipes that complement the trout fillets perfectly: a zesty Lemon-Caper Sauce and a medley of Sautéed Vegetables, each adding its own unique layer of flavor to the overall experience. Prepare to indulge in a meal that celebrates the beauty of fresh, seasonal ingredients and the art of simple yet refined cooking.
Let's cook with our recipes!
MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI
One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 16m
Number Of Ingredients 8
Steps:
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg
STEAMED TROUT WITH MINT & DILL DRESSING
Steam these trout fillets and green veg for a delicious dinner that's packed with nutrients, including omega-3 fats, calcium, folate, fibre, vitamin C and iron
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
- Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
- Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
Nutrition Facts : Calories 378 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
TROUT FILLETS WITH MINT PIPIáN
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add pumpkin seeds. Stir until beginning to pop, 1 to 2 minutes. Add chile, onion, and tomatillos. Cover and cook until vegetables begin to soften, about 5 minutes.
- Scrape mixture into processor; cool. Blend 1 minute. Blend in chopped mint and 1 tablespoon lime juice, adding more lime juice to taste (sauce will be very thick and not smooth). Season with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle trout with salt and pepper. Add to skillet, flesh side down. Cook until just opaque in center, about 2 minutes per side.
- Spoon pián over fish. Garnish with mint sprigs and lime wedges.
Tips:
- For the best results, use fresh trout fillets that are about 6 ounces each and 1 inch thick.
- If you don't have fresh mint, you can use 1 tablespoon of dried mint.
- To make the pipin, you can use any type of white wine, but a dry white wine, such as Sauvignon Blanc or Pinot Grigio, will work best.
- If you don't have a steamer basket, you can cook the trout fillets in a colander placed over a pot of boiling water.
- To make sure the trout fillets are cooked through, insert a fork into the thickest part of the fish. If the flesh flakes easily, the fish is done.
Conclusion:
Trout fillets with mint pipin is a delicious and healthy dish that's perfect for a light lunch or dinner. The trout is cooked to perfection and the mint pipin adds a refreshing flavor. This dish is also very easy to make, so it's a great option for busy weeknights.
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